Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan. Tap out any excess flour.
In a large mixing bowl, add butter and sugar. Beat on medium with a hand mixer until creamed.
Add the vanilla extract and the eggs one at a time. Beat each egg in before adding the next. Scrape the sides of the bowl.
In a separate bowl, add in the flour, baking powder, baking soda, and salt. Whisk to combine.
Measure out the milk.
Alternately add the flour and milk always starting and ending with the flour. I added the flour in 3 parts and the milk in 2 parts. Scrape down the sides and mix to combine.
Pour the batter into the prepared bundt pan. Spread it out evenly in the pan using a spatula.
Place into the oven and bake for 1 hour to 1 hour and 15 minutes or until a toothpick comes out clean.
Let cool for 5 minutes and turn out onto a cake plate. Let it rest for another 5 minutes. Tap the bundt pan with a knife to help loosen the cake from the pan.
Garnish with fresh berries.
For best results, let the freshly baked bundt cake cool for 5 minutes before turning it out onto a cake plate. After it's turned upside down, let it rest for 5 minutes upside down in the pan before you start tapping the pan.